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Crispy fried chicken wings glazed with sweet and spicy sauce, garnished with green herbs.

Orange Chicken and Fries

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Crispy battered chicken tossed in a glossy orange glaze with a hint of chilli, served with hot chips for the ultimate comfort combo.

  • Total Time: 50 minutes
  • Yield: 4 Servings 1x

Ingredients

Scale

Chicken Marinade

  • 1 lbs chicken thigh, boneless and skinless, cut into 1-inch cubes
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1½ tbsp sesame oil
  • 1½ tbsp Chinese cooking wine
  • 1 tbsp chicken powder
  • 1 tbsp meat velvet

Batter

  • 1/3 cup self-raising flour
  • 1/3 cup corn flour
  • 1/3 cup cold water

Orange Sauce

  • 1 cup orange juice
  • 1 tbsp chilli sauce
  • 1 tsp chilli oil
  • 1 honey pack or 1 tbsp honey
  • 2 tbsp sugar
  • 1 tbsp custard powder
  • ¼ cup potato starch slurry

To Serve

  • 2 cups chips
  • Spring onion, finely sliced, to garnish

Instructions

  1. Marinate the Chicken

  1. Add the chicken thigh pieces to a large bowl.
  2. Pour in oyster sauce, soy sauce, sesame oil, Chinese cooking wine, chicken powder, and meat velvet.
  3. Mix thoroughly until each piece is evenly coated and slightly sticky.
  4. Set aside for at least 15 minutes to allow the flavours to absorb and the chicken to tenderise.

  1. Prepare the Batter

  1. In a separate bowl, combine self-raising flour and corn flour.
  2. Slowly whisk in cold water until a smooth, pourable batter forms.
  3. The batter should lightly coat the back of a spoon — not too thick, not too runny.

  1. Fry the Chicken & Chips

  1. Heat oil until hot and ready for frying.
  2. Dip each piece of marinated chicken into the batter, allowing excess to drip off.
  3. Carefully lower the chicken into the hot oil.
  4. Shortly after adding the chicken, add the chips into the same oil.
  5. Fry until the chicken is deeply golden, crispy, and cooked through, and the chips are hot and crunchy.
  6. Remove both from the oil and drain well.

  1. Make the Orange Sauce

  1. Heat a clean pan over medium heat.
  2. Add orange juice, chilli sauce, chilli oil, honey, sugar and custard powder.
  3. Turn the wok on maximum heat, add in potato starch slurry to thicken the sauce.
  4. Stir gently until the sugar dissolves and the sauce begins to simmer.
  5. Stir continuously as the sauce thickens into a glossy, vibrant orange glaze that coats the spoon.

  1. Toss & Finish

  1. Add the crispy fried chicken directly into the sauce.
  2. Toss gently but quickly to coat each piece evenly.
  3. Remove from heat immediately to keep the chicken crunchy.

  1. Serve

  1. Plate the orange chicken with hot chips on the side.
  2. Garnish generously with spring onion.
  3. Serve immediately while everything is hot and crispy.
  • Author: Vincent Yeow Lim
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Chicken
  • Method: Easy
  • Cuisine: Chinese - American

Find it online: https://dimsimlim.com/orange-chicken-and-fries/